New Mexico Red Chile

Red and Green Chili are the building blocks of Northern New Mexican Cooking. The say "A meal without chili is no a meal at all."

3 tablespoons New Mexico pure ground red chili
1 clove garlic peeled and minced
1-tablespoon oil
1 teaspoon cornstarch dissolved in 3 teaspoons cold water
1/2 teaspoon beef bouillon
pinch of sugar
2 cups boiling water
salt to taste

Have water boiling in a kettle. Heat oil in a heavy frying pan, add 1/2 the minced garlic and fry lightly, remove pan from heat and stir in the chili powder, continue stirring just until you smell the the chili (chili burns quickly, so be careful and watch closely). Return pan to heat and add the boiling water stirring all the while. A wire whisk is helpful here. Slowly bring to a boil, add a pinch of sugar, the beef bouillon, the cornstarch and water, the rest of the garlic and continue stirring until the chili thickens slightly, salt to taste.
The chili is now ready to use. Red chili may be added directly to beans and eaten with tortillas. It may be used as enchilada sauce or served with fried eggs. As a soup it is referred to as a Bowl of Red.
*The above sauce can also be made with meat. Brown about 3/4 pound of cubed or ground meat of your choice in a small amount of oil, drain excess fat. Add meat to chili.

Recipe Summary:
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes

Other recipes by Casa del Rio:
Finnish Baked Pancake
Apricot Compote
Apricot Sausage Compote
Eggs Florentine
Sweet Pepper Salad
Greek Mountain Salad
Cucumber Yogurt Salad
Yogurt Dip
Spanakopita Casserole
Zucchini Pancakes
Ken Bowling's Brisket
Chocolate Pound Cake
Hot & Flavorful Bean Curd
New Mexico Green Chile Sauce
Pinto Beans & Refried Beans
Chicos (dried Corn)
Natillas (a Very Light Custard)
Whipped Cream For Decorating.
Pumpkin Cake
Chocolate Glaze

Recipe Provided By:
Casa del Rio
Abiquiu, NM

Abiquiu Bed and Breakfast Inns